Which nut is a main ingredient in Moroccan amlu?

The main nut in Moroccan amlu is the almond.

Amlu, also spelled amlou, is a Moroccan spread made by combining toasted almonds with argan oil and honey. The almonds are crushed into a coarse or smooth paste, then kneaded with the oil and sweetened with honey. Its rich, nutty flavor and glossy texture make it a popular breakfast and tea-time food.

Amlu is especially associated with the Souss region of southwestern Morocco, where argan trees are native and argan oil has long been important in local cooking. In Shilha cuisine, argan oil often fills a role comparable to olive oil elsewhere in the Maghreb. The spread is commonly eaten with bread, Moroccan pancakes, or pastries.

Cashews, walnuts, and pistachios can appear in other nut spreads, but they are not the defining ingredient of traditional amlu. The combination of almonds, argan oil, and honey distinguishes it from ordinary nut butter. A useful neighboring fact is that producing culinary argan oil involves processing the kernels of the argan fruit, a tree closely tied to southwestern Morocco.